Category - Diabetic

PINEAPPLE UPSIDE DOWN CAKE

    Pineapple Upside Down Cake

    Source: Equal

    1 (14 ounce) can unsweetened crushed
        pineapple in juice, undrained
    1/4 cup pecan pieces (optional)
    2 tablespoons lemon juice
    1 3/4 teaspoons Equal Measure or 6 packages sweetener
         or 1/4 cup Spoonful*
    1 teaspoon cornstarch
    4 tablespoons margarine (at room temperature)
    3 1/2 teaspoons Equal Measure or 12 packages
        sweetener or 1/2 cup Spoonful**
    1 egg
    1 cup cake flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground ginger
    1/3 cup buttermilk

    Drain pineapple, reserving 1/4 cup juice.

    Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.

    Beat margarine and Equal in medium bowl until fluffy; beat in egg.

    Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice and remaining 1 tablespoon Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350 degrees F oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.

    Yields 8 servings.

    NOTE: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.

    Nutritional information per serving: cals: 156, prot: 3 g, carbos: 22 g, fat: 7 g, choles: 27 mg, sod: 257 mg

    Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe


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Title: Pineapple Upside Down Cake
Category:  Diabetic
Pineapple Upside Down Cake

Source: Equal

1 (14 ounce) can unsweetened crushed
    pineapple in juice, undrained
1/4 cup pecan pieces (optional)
2 tablespoons lemon juice
1 3/4 teaspoons Equal Measure or 6 packages sweetener
     or 1/4 cup Spoonful*
1 teaspoon cornstarch
4 tablespoons margarine (at room temperature)
3 1/2 teaspoons Equal Measure or 12 packages
    sweetener or 1/2 cup Spoonful**
1 egg
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/3 cup buttermilk

Drain pineapple, reserving 1/4 cup juice.

Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.

Beat margarine and Equal in medium bowl until fluffy; beat in egg.

Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice and remaining 1 tablespoon Equal, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan. Bake in preheated 350 degrees F oven until browned and wooden pick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.

Yields 8 servings.

NOTE: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.

Nutritional information per serving: cals: 156, prot: 3 g, carbos: 22 g, fat: 7 g, choles: 27 mg, sod: 257 mg

Food Exchange:1 1/2 bread,1 fat 46% calorie reduction from traditional recipe



Recipe for Pineapple Upside Down Cake - goodcooking.com